WINE AND BEER

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WINE AND BEER

• GROUP 3
• George Barton
• Matthew Brandenburg
• Shanna Scherger

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WINE
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Wine Making Process

• Find a source of high quality fruit and
  harvest in an optimum condition.
• Ferment the grapes into wine.
• Clarify and stabilize new wine.
• Age the wine.

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Factors affecting Quality of Grapes

• Temperature
• pH
• Wind
• Water
• Spacing
• Sunlight
• Fertilizer

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White andRed Grapes
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Differences in Red and White Wine making
procedures

• Red Wine
• Crush ? Ferment ? Press ? Clarify ? Stabilize ?
  Age ? Bottle
• White Wine
• Crush ? Press ? Settle ? Ferment ? Clarify ?
  Stabilize ? Age ? Bottle

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Primary Fermentation

• C6H1206-----yeast--? 2CH3CH2OH 2CO2
• Yeast in the wine produce enzymes, and the
  enzymes convert the sugars into alcohol.

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Other Fermentations

• Secondary Fermentation
• Malic acid in the grapes is converted into
  lactic acid. Malolactic fermentation reduces the
  overall acidity of the wine.
• Other Fermentations
• Some bacteria can ferment glycerol into lactic
  and acetic acids, and tartaric acid into lactic
  acid, acetic acid and carbon dioxide gas. Vinegar
  bacteria can convert the alcohol into acetic
  acid. The same bacteria converts the acetic acid
  into water and carbon dioxide gas.

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Optimum Conditions
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Brewing

• Ingredients
• Process
• Efficiency

Without question, the greatest invention in the
history of mankind is beer. Oh,I grant you that
the wheel was also a fine invention, but the
wheel does not go nearly as well with pizza. -
Dave Barry
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BEER
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Ingredients
Malt
Water
Hops
Yeast
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Malt
Sprouting
Drying
Milling